Today is Wednesday so that must mean I am here only by the magic of technology…in reality, I am unplugged and enjoying my day cooking.
QUOTE OF THE WEEK
“The intuitive mind is a sacred gift and the rational mind is a faithful servant. We have created a society that honors the servant and has forgotten the gift.” ~ Albert Einstein
RECIPE OF THE WEEK
This recipe has been a family favorite for years, and my husband requested I post it this week. I have added some variations over the years and when our daughter tasted a recent version she showed her aversion to change when she asked what I had done to ‘her’ Taco Pie! (original recipe did not have the diced tomatoes and black beans)
TACO PIE
- 1 pound hamburger
- Chopped onion, or 2 tablespoons dried minced onion
- 1 package taco seasoning
- 1 cup water
- 1/4 to 1/2 cup ketchup
- 1/4 to 1/2 cup chopped black or green olives
- 1 can diced tomatoes (14.5 oz), drained
- 1 can black beans (optional)
- 1 can refrigerator crescent rolls
- 8 ounces sour cream
- 1 cup shredded cheddar cheese
- 1 cup crushed Fritos corn chips
Brown and drain hamburger and onion. (If using dried onion, add with taco seasoning after browning.) Add taco seasoning, water and ketchup to hamburger, simmer 15-20 minutes. Remove from heat and add olives, tomatoes and beans if desired.
Grease 9-10 inch pie plate, pat in crescent roll dough. Pour in meat mixture. Spread sour cream over it, then top with grated cheddar and finish with crushed corn chips.
Bake at 350 degrees F until it browns, about 20-30 minutes.
